Re: Ask me a cooking question

How did I know you were going to ask me that Henry ? I can't help with quantities as it's been years since I made one. Half suet to flour, (I put a good pinch of powdered mustard in this) and mix with minimal amount of water. Roll to a rectangle. You'll need to judge what pan you'll be boiling it in as to the size of the rectangle. Chopped back bacon (or lean) spread over the pastry then chopped sage. Small amount of white or black pepper. Roll up carfefully, damping one of end of the narrowest part of the pastry. Roll from the other end. Gently squeeze in each end to seal. Wrap in greaseproof paper or baking parchment, then wrap in a pudding cloth. Tie a couple of times, not too tightly. Boil for about an hour. Very tasty and if there's any leftover, fry slices for tomorrow. Serve with a cheese, or parsley sauce.Feeling I need to make one now

Re: Ask me a cooking question

Re: Ask me a cooking question

I make a quite simple yet delicious maple glazed ham. My friends have tried it and now they want to come over for dinner! Previously I've only used it as part of a buffet, but now I'm going to have to do a sit-down meal. I'm struggling with my side dishes though. I'm thinking grilled asparagus, a red onion marmalade, pickled red cabbage, and ideally I'd like new potatoes..... but what herbs would work well with the potatoes that wouldn't be strange with the maple ham?

Re: Ask me a cooking question

Do you think you need herbs with the new potatoes? With the onion marmalade and pickled red cabbage, you have plenty of flavours going on there. Would be nice to just serve up slightly buttery potatoes as a contrast.

Re: Ask me a cooking question

Thistledo wrote:

Do you think you need herbs with the new potatoes? With the onion marmalade and pickled red cabbage, you have plenty of flavours going on there. Would be nice to just serve up slightly buttery potatoes as a contrast.

You do have an excellent point! I'll certainly ponder that. Many thanks!

Re: Ask me a cooking question

victor.vandort.353 wrote:

Thistledo wrote:

Do you think you need herbs with the new potatoes? With the onion marmalade and pickled red cabbage, you have plenty of flavours going on there. Would be nice to just serve up slightly buttery potatoes as a contrast.

You do have an excellent point! I'll certainly ponder that. Many thanks!

Agree with Thistledo. You don't want flavour-confusion. Parsley at the most, I'd say.

Re: Ask me a cooking question

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